RICOTTA CHEESE AND BASIL FLATBREAD
"I love how simple this recipe is to put together, just roll out the dough, bake and top. Everyone loves a flatbread and the crunchy texture of the pecans really brings out the smoothness of the ricotta and the fresh, sweet flavor of the basil leaves. It's the kind of appetizer or snack that just leaves people wanting more. The nuts on top of the ricotta have a flavorful way of bringing all of these ingredients together." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 30m
Yield 12 Servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
- 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
- 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
- Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
- 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.
GRILLED FLATBREAD WITH CRISPY PROSCIUTTO, RICOTTA AND VINCOTTO
Steps:
- Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel-lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
- Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
- Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.
ROASTED DELICATA SQUASH WITH HOT HONEY
While I rarely cook with winter squash, I do make an exception for delicata squash because its flavor is milder and I don't have to peel it! If you haven't tried hot honey before, it's amazing on roasted vegetables and meats of all kinds.
Provided by LauraF
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
- Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 19.3 g, Fat 7 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 280.3 mg, Sugar 17.7 g
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